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Linda’s Fudge Cake Recipe

Linda’s Fudge Cake recipe is a chocolate connoisseur’s dream, with its deep, rich layers of luscious fudge that satisfy every craving.

I swear by using high-quality cocoa powder for that intense chocolate depth.

The moist crumb and velvety frosting are a match made in heaven, especially when the cake is served slightly chilled.

One tip I’ve mastered is to never overmix the batter; it keeps the cake light and tender.

I love this recipe for its foolproof decadence and the way it always steals the show at dessert time!

How to Make Linda’s Fudge Cake

Lindas Fudge Cake Recipe

Ingredients List

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water

Fudge Frosting

  • 2 cups semisweet chocolate chips
  • ½ cup unsalted butter
  • 1 cup powdered sugar
  • ¼ cup heavy cream
  • 2 tablespoons sour cream
  • 2 teaspoons vanilla extract

Step-by-step process

Step 1:

Make sure to preheat your oven to 350°F (180°C)

Step 2:

In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt.

In another mixing bowl, combine the wet ingredients: 2 large eggs, 1 cup milk, ½ cup vegetable oil, and 2 teaspoons vanilla extract.

Mix them using an electric mixer set at medium speed for 2 minutes.

Gradually add the wet ingredients to the dry ingredients while mixing at low speed.

Step 3:

Make sure to incorporate them well, forming a smooth batter.

Carefully stir in 1 cup hot water to the batter.

This will make the cake moist and give it a fudgy texture.

Mix until just incorporated.

Step 4:

Divide the cake batter evenly between the two prepared cake pans.

Bake in the preheated 350-degree oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let the cake layers cool in the pans for 10 minutes, then remove them and place them on a wire rack to cool completely.

Step 5:

To prepare the fudge frosting, melt 2 cups semisweet chocolate chips and ½ cup unsalted butter in a double boiler or microwave until smooth.

Mix 1 cup powdered sugar, ¼ cup heavy cream, 2 tablespoons sour cream, and 2 teaspoons vanilla extract to form a creamy mixture in a separate bowl.

Step 6:

Gradually add the melted chocolate mixture to the creamy mixture while mixing continuously until smooth and well combined.

Once the cake layers have cooled, spread a layer of fudge frosting on one of the cake layers, followed by the second layer.

Step 7:

Finish by covering the entire cake with the remaining fudge frosting.

Optionally, you can garnish the cake with chocolate sprinkles or a drizzle of chocolate sauce.

Side Dishes for Linda’s Fudge Cake

Linda’s Fudge Cake is a decadent and rich dessert that pairs well with a variety of side dishes.

This section will explore some side dishes that can complement the flavors of this chocolate delight.

Creamy Vanilla Ice Cream

The cool, smooth texture of the ice cream is the perfect contrast to the dense richness of the cake, and its subtle vanilla flavor won’t overpower the chocolate goodness.

Fresh Fruit

Adding fresh fruit to your plate can provide a refreshing and healthy balance to the indulgent flavors of Linda’s Fudge Cake.

Fruits like strawberries, raspberries, or sliced bananas can work well by adding a touch of natural sweetness and acidity that cuts through the richness of the chocolate.

This makes for a visually appealing presentation and a more balanced dessert experience.

Ingredients Substitutes

When making Linda’s Fudge Cake, you may come across some situations where a particular ingredient might not be available, or you need a suitable alternative for dietary reasons.

Here are some substitutes you can use in such cases.

Granulated sugar (white sugar) substitutes 

Linda’s Fudge Cake calls for granulated sugar.

If you don’t have it on hand, you can use superfine sugar, which dissolves more easily.

To do this swap, use a 1:1 ratio.

Alternatively, you can use powdered sugar, but remember that it’s slightly sweeter than granulated sugar.

To maintain the same level of sweetness, use 1¾ cups of powdered sugar for every 1 cup of granulated sugar.

Vanilla extract (vanilla essence) substitutes 

Vanilla extract is a common ingredient in many cake recipes, including Linda’s Fudge Cake.

If you don’t have it on hand or prefer using something else, you can use alternatives such as vanilla bean paste or vanilla powder.

How to Store Linda’s Fudge Cake

Storing Linda’s Fudge Cake properly will keep it fresh and delicious for longer periods of time.

Here are some helpful tips to ensure your cake remains at its best when you’re ready to enjoy it later:

Refrigerate the cake

The easiest way to store Linda’s fudge cake is in the refrigerator.

Wrap the cake tightly with plastic wrap or aluminum foil to keep it from drying out and absorbing other flavors in the fridge.

Store the cake in a lidded container or a cake carrier if you have one.

It will stay fresh for up to 5 days when stored this way.

Freeze the cake

If you don’t plan to eat the cake within a few days, freezing it is a great option.

To freeze a whole cake, wrap it tightly in plastic wrap first, then with a layer of aluminum foil to protect against freezer burn.

Place the wrapped cake in an airtight container or a heavy-duty freezer bag.

If you have individual slices, wrap each slice the same way but store them in separate containers or bags.

Linda’s Fudge Cake can be stored in the freezer for up to three months.

Common Mistakes to Avoid

Here are the most common mistakes to avoid when preparing Linda’s Fudge Cake:

Overmixing the Batter

Overmixing the batter can result in a dense and less tender cake.

To avoid this, mix the batter just enough to combine the ingredients and eliminate any lumps.

If using an electric mixer, use a low-speed setting and be mindful of not overmixing.

Inaccurate Measuring of Ingredients

Measure your ingredients accurately to ensure a perfect cake.

Using the correct measuring tools, like measuring cups and spoons, is crucial.

Be particularly careful when measuring wet ingredients like oil and milk, as inaccuracies can lead to a poor cake texture.

Not Preheating the Oven

Preheating the oven is necessary for the proper baking of your cake.

An adequately preheated oven ensures even baking, helps the cake rise, and prevents it from becoming dry.

Always check the temperature of your oven before adding the cake.

Lindas Fudge Cake Recipe

Linda's Fudge Cake Recipe

Linda's Fudge Cake is a luscious and delightful dessert you may recognize from the Cheesecake Factory.
This delectable creation boasts a rich, decadent chocolate cake with a smooth fudge frosting.
4.20 from 10 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Equipment
  • 1 cake pan
Ingredients
  
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water
  • 2 cups semisweet chocolate chips
  • ½ cup unsalted butter
  • 1 cup powdered sugar
  • ¼ cup heavy cream
  • 2 tablespoons sour cream
  • 2 teaspoons vanilla extract
Instructions
 
  • Make sure to preheat your oven to 350°F (180°C)
  • In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt.
    In another mixing bowl, combine the wet ingredients: 2 large eggs, 1 cup milk, ½ cup vegetable oil, and 2 teaspoons vanilla extract.
    Mix them using an electric mixer set at medium speed for 2 minutes.
    Gradually add the wet ingredients to the dry ingredients while mixing at low speed.
  • Make sure to incorporate them well, forming a smooth batter.
    Carefully stir in 1 cup hot water to the batter.
    This will make the cake moist and give it a fudgy texture.
    Mix until just incorporated.
  • Divide the cake batter evenly between the two prepared cake pans.
    Bake in the preheated 350-degree oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
    Let the cake layers cool in the pans for 10 minutes, then remove them and place them on a wire rack to cool completely.
  • To prepare the fudge frosting, melt 2 cups semisweet chocolate chips and ½ cup unsalted butter in a double boiler or microwave until smooth.
    Mix 1 cup powdered sugar, ¼ cup heavy cream, 2 tablespoons sour cream, and 2 teaspoons vanilla extract to form a creamy mixture in a separate bowl.
  • Gradually add the melted chocolate mixture to the creamy mixture while mixing continuously until smooth and well combined.
    Once the cake layers have cooled, spread a layer of fudge frosting on one of the cake layers, followed by the second layer.
  • Finish by covering the entire cake with the remaining fudge frosting.
    Optionally, you can garnish the cake with chocolate sprinkles or a drizzle of chocolate sauce.

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